Soak the chickpeas overnight (12 hours).
Rinse the chickpeas well and set aside.
Put the butter, diced onions, and sliced garlic cloves into a pressure cooker and stir until onions have a golden color. And then add the lamb cubes and saute until lamb cubes have brown color (about 5-8 minutes) on your stove at low-medium level heat.
Add the peeled and chopped tomatoes, tomato paste, pepper paste, black pepper, and salt into the pressure cooker and stir them well for about 5 minutes.
Add the rinsed chickpeas and stir them all well.
Add 6 cups of hot water to the pressure cooker, stir them again and then seal the pressure cooker lid.
Turn the safety valve to the proper pressure indicator, and as soon as it starts boiling, simmer at low heat for 15-20 minutes.
Depressurize the pressure cooker and then remove it from the heat.